Sourdough French Toast

This is the recipe I reach for the morning after I’ve baked a new loaf and the first one has gone quiet and a little firm on the counter – sliced thick, soaked in a cinnamon-vanilla custard, and fried until the crust turns deep gold. It’s the best argument I know for not throwing out day-old bread.

Why You’ll Love It

• Turns a firm, day-old loaf into the best breakfast in the house
• One pan, ready in about 15 minutes start to finish
• A rich cinnamon-vanilla custard soaked all the way through, not just on the surface
• No special bread required – just a loaf that’s a day or two past its best eating day
• Easy to dress up with maple syrup, fresh fruit, or a dusting of powdered sugar

Ingredients

Volume measurements are included for convenience, but they’re approximate – a kitchen scale will always get you a more consistent custard, especially for the milk.

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• Day-old sourdough bread (4 thick slices, about ¾-inch): the firmer the slice, the better it soaks up custard without falling apart. If your loaf is still fresh, let sliced pieces sit out uncovered for an hour first.
• Large eggs (3): the base of the custard, giving it structure as it cooks.
• Whole milk or half-and-half (¾ cup): half-and-half makes a slightly richer custard, while whole milk keeps things a bit lighter.
• Vanilla extract (1 tsp): real vanilla extract makes a noticeable difference in the custard’s flavor.
• Ground cinnamon (½ tsp): rounds out the custard’s flavor alongside the vanilla.
• Granulated sugar, optional (1 tbsp): a touch of sweetness in the custard itself, on top of whatever you serve it with.
• Salt (¼ tsp): balances the sweetness and rounds out the custard’s flavor.
• Butter, plus more for the pan (2 tbsp): for greasing the pan and adding richness to each slice as it cooks.

Equipment

• Large nonstick skillet or griddle: nonstick keeps the custard-coated bread from sticking as it browns.
• Shallow dish or pie plate: wide and shallow lets a whole slice soak evenly without needing to fold it.

Sample Schedule (Same Day)

Sourdough French Toast

Thick slices of day-old sourdough soaked in a cinnamon-vanilla custard and pan-fried until golden. The best use for a loaf that has gone past its best eating day.

Print Recipe

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 servings (4 slices)

Course: Breakfast, Dessert

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 4 thick slices day-old sourdough bread about 3/4-inch thick
• 3 large eggs
• 3/4 cup whole milk or half-and-half
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 tbsp granulated sugar optional
• 1/4 tsp salt
• 2 tbsp butter plus more for the pan

Heads up: Some of the links below are affiliate links. As an Amazon Associate, I earn from qualifying purchases. This means if you click and make a purchase, I may earn a small commission at no extra cost to you.

Equipment

• 1 Large nonstick skillet or griddle
• 1 Shallow dish or pie plate for soaking

Method

 

1. Whisk the eggs, milk, vanilla, cinnamon, sugar, and salt together in a shallow dish until fully combined.
2. Heat a large nonstick skillet or griddle over medium heat and add a tablespoon of butter.
3. Dip each slice of bread into the custard, letting it soak for about 20 seconds per side so it absorbs the liquid without falling apart.
4. Lay the soaked slices in the skillet and cook until deep golden brown, about 3 to 4 minutes per side.
5. Add more butter to the pan as needed between batches.
6. Serve warm with maple syrup, fresh fruit, or a dusting of powdered sugar.

Notes

Day-old sourdough is good for this, but bread that is two or three days old, or frozen and thawed, is even better – the firmer, slightly stale texture soaks up the custard without turning mushy. If your loaf is very fresh, let sliced pieces sit out uncovered for an hour before using.

How to Make It

Tips & Troubleshooting

• Slices falling apart: your bread is too fresh – this recipe wants bread that’s had at least a day to firm up.
• Browning too fast: turn the heat down slightly and give each side another minute; a lower, slower cook gets the custard all the way to the center without burning the crust.

How to Store

To store: French toast is best fresh, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in a toaster or a skillet over medium heat to bring the crust back – a microwave will make it soft.

To freeze: cool completely, lay slices flat on a tray until solid, then transfer to a freezer bag for up to 1 month; reheat straight from frozen in the toaster.

Nutrition

Per serving, based on 2 servings (4 slices). Estimated from the ingredients used – provided for convenience and not a substitute for a precise calculation.